Ingredients
1 envelope Italian salad dressing mix1/2 teaspoon pepper6 boneless skinless chicken thighs (about 1-1/2 pounds)2 tablespoons butter, melted1 large onion, chopped2 garlic cloves, minced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) cream cheese, softened and cubed1/4 cup chicken brothHot cooked noodles or rice, optional
Preparation
Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat.
In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through.
Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.
